Extraction and characterization of mucilage from talinum paniculatum (fameflower) and its application in beverage emulsion

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dc.contributor.authorTengku Nur Dayana Tengku Zakaria
dc.date.accessioned2018-02-01T00:36:20Z
dc.date.available2018-02-01T00:36:20Z
dc.date.issued2015
dc.description.abstractIn this study, the extraction optimization, characterization and functionalities in food emulsion of mucilage from Talinum paniculatum (Fameflower) fronds were investigated. For the first two objectives, the influence of water to fronds ratio, extraction temperature and pH on extraction yield, protein content and emulsifying capacity of the mucilage was investigated using a face centered-central composite design. All responses were best fitted with quadratic model (adjusted R2 = 0.67 – 0.97 with no lack-of-fit). The optimum conditions for mucilage extraction from T. paniculatum were water to fronds ratio at 8.4:1, extraction temperature at 90 ⁰C and pH at 8 providing 3.44 % of mucilage yield, 29.35 % of protein content and 34.00 % of emulsifying capacity.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8222
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectQK 898 .P77 T4 2015en_US
dc.subjectTengku Nur Dayana Tengku Zakariaen_US
dc.subjectPolysaccharidesen_US
dc.titleExtraction and characterization of mucilage from talinum paniculatum (fameflower) and its application in beverage emulsionen_US
dc.typeThesisen_US
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